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Orange & Soy-Glazed Salmon

with Mushroom & Red Choi Fried Rice

Orange & Soy-Glazed Salmon with Mushroom & Red Choi Fried Rice
Cook Time
35-45mins
Makes
4 Servings
Nutrition
Group 2
Est. 500 calories

Our delectable fried rice features two special ingredients: light soy sauce and red choi. Light soy sauce, or “usukuchi,” is a Japanese variety with a hint of sweetness. It’s often used in dishes where preserving the natural color of the ingredients is important (here, “light” refers to its hue). We’re using it to season our fried rice, which showcases red choi, a type of bok choy with brilliant crimson leaves. We’re also using a bit of it as the base for our gingery pan sauce made with fresh orange juice—a bright, refreshing contrast to the richness of our salmon fillets.

Cook the rice:
1 Cook the rice:

In a medium pot, combine the rice and 2 cups of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork.

Prepare the ingredients:
2 Prepare the ingredients:

While the rice cooks, wash and dry the fresh produce. Thinly slice the mushrooms. Cut off and discard the root end of the red choi; thinly slice the stems and leaves. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Peel and mince the garlic and ginger. Halve the orange; squeeze the juice into a bowl, straining out the seeds.

Start the fried rice:
3 Start the fried rice:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 4 to 6 minutes, or until lightly browned. Add the white bottoms of the scallions, half the garlic and half the ginger. Cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Add the red choi. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened and the leaves have wilted.

Finish the fried rice:
4 Finish the fried rice:

Add the cooked rice and ¾ of the soy sauce to the pan. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined. Season with salt and pepper to taste. Transfer to a serving dish and set aside in a warm place. Wipe out the pan.

Cook the salmon:
5 Cook the salmon:

Pat the salmon fillets dry with paper towels and season with salt and pepper. In the same pan, heat 1 tablespoon of oil on medium-high until hot. Add the seasoned fillets, skin sides down; cook 3 to 5 minutes on the first side, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a plate. Turn off the heat.

Make the sauce & serve your dish:
6 Make the sauce & serve your dish:

Add the remaining garlic and remaining ginger to the pan of reserved fond. Cook on medium-high, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Add the orange juice, remaining soy sauce and ¼ cup of water. Cook, stirring occasionally, 30 seconds to 1 minute, or until well combined. Add the cooked salmon fillets; cook, spooning the sauce over the fillets, 1 to 2 minutes, or until the sauce is slightly reduced in volume. Transfer the fillets and sauce to the serving dish of finished fried rice. Garnish with the green tops of the scallions. Enjoy!

Tips from Home Chefs

Cook the rice:
1 Cook the rice:

In a medium pot, combine the rice and 2 cups of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork.

2 Prepare the ingredients:

While the rice cooks, wash and dry the fresh produce. Thinly slice the mushrooms. Cut off and discard the root end of the red choi; thinly slice the stems and leaves. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Peel and mince the garlic and ginger. Halve the orange; squeeze the juice into a bowl, straining out the seeds.

Start the fried rice:
3 Start the fried rice:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 4 to 6 minutes, or until lightly browned. Add the white bottoms of the scallions, half the garlic and half the ginger. Cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Add the red choi. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened and the leaves have wilted.

4 Finish the fried rice:

Add the cooked rice and ¾ of the soy sauce to the pan. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined. Season with salt and pepper to taste. Transfer to a serving dish and set aside in a warm place. Wipe out the pan.

Finish the fried rice:
Cook the salmon:
5 Cook the salmon:

Pat the salmon fillets dry with paper towels and season with salt and pepper. In the same pan, heat 1 tablespoon of oil on medium-high until hot. Add the seasoned fillets, skin sides down; cook 3 to 5 minutes on the first side, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a plate. Turn off the heat.

6 Make the sauce & serve your dish:

Add the remaining garlic and remaining ginger to the pan of reserved fond. Cook on medium-high, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Add the orange juice, remaining soy sauce and ¼ cup of water. Cook, stirring occasionally, 30 seconds to 1 minute, or until well combined. Add the cooked salmon fillets; cook, spooning the sauce over the fillets, 1 to 2 minutes, or until the sauce is slightly reduced in volume. Transfer the fillets and sauce to the serving dish of finished fried rice. Garnish with the green tops of the scallions. Enjoy!

Make the sauce & serve your dish: